Bamberg-Style Stuffed Onions
 

Bamberg-Style Stuffed Onions

4 large onions, peeled
3 eggs
1 cup fresh bread cubes, from rolls
1/2 pound ground pork
1/4 pound smoked boneless pork chops, coarsely chopped
1/4 cup fresh parsley, chopped
3/4 teaspoon salt
1/4 teaspoon mace
1/4 teaspoon thyme
Freshly ground pepper
4 slices cooked smoked bacon, cut into 3-inch pieces, optional
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup smoked beer or regular beer


Preparation time: 30 minutes
Cooking time: 1 hour, 11 minutes
Yield: 4 servings

Matthias Trum, brewmaster for Heller-Brau Trum KG brewery in Bamberg,
Germany, suggests using his Original Schlenkerla Smokebeer in this recipe,
but any smoked beer would work.

Heat oven to 375 degrees. Trim the root end of the onion so onions stand
up straight. Trim a 1/2-inch slice off the top of the onion; reserve tops.
Scoop out each onion with a melon baller, leaving a 1/4-inch shell; set
shells aside. Transfer the onion pieces to a food processor. Add the eggs,
bread, ground pork, smoked pork, parsley, 1/2 teaspoon of the salt, mace,
thyme and pepper to taste. Pulse, scraping down the sides of the bowl,
until the mixture resembles meatloaf. Divide mixture among the onion
shells; place in a lightly greased roasting pan. Bake until onion is soft
and meat has browned, about 50 minutes.

Remove onions from oven; remove to platter. Pour pan drippings into a
bowl. Return onions to pan; top each with 2 pieces of bacon. Place the
reserved tops on top of the bacon. Return to oven; bake until tops soften,
about 15 minutes.

Transfer onions to a warm plate to keep warm. Melt the butter in a medium
skillet over medium heat; whisk in flour. Cook 1 minute. Add reserved pan
drippings. Cook, whisking, until pale brown, about 5 minutes. Add chicken
broth and smoked beer. Cook, stirring often, until the sauce thickens,
about 6 minutes. Season with remaining 1/4 teaspoon of the salt and pepper
to taste. Pour sauce over or around onions.

Nutrition information per serving:

393 calories, 55% of calories from fat, 24 g fat, 10 g saturated fat, 232
mg cholesterol, 14 g carbohydrates, 27 g protein, 1,280 mg sodium, 1 g
fiber



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